It was really a blast cooking with some great chefs this past Saturday in Monroe, Louisiana. The event was called “A Symphony of Chefs” and the proceeds benefitted the Monroe Symphony Orchestra. Chef Blake Phillips of Restaurant Sage hosted six chefs and we plated up some great dishes.
Course One: Robert Vasquez of Opal Basil – Louisiana Lump Crab Empanada with Crisp CabbageCourse Two: Dustie Latiolas of Crawfish Town USA – Asian Crawfish Bisque, Stuffed Crawfish Heads, UdonOur dish – Pappardelle, Roast Pork, Olive Sugo, Brussels SproutsCourse Four: Ocatvio Ycaza – Ecuadorian Beef SaladCourse Five: Blake Phillips of Restaurant Sage – Cobia, Macadamia, Crab, Brussels+Shiitake HashCourse Five: Blake Jackson of Drake Catering – Goi-Ca Cobia Ceviche, Crispy WontonCourse Six: Nathan Richard of Kingfish – Blood Cornbread “Red Velvet” Cake, Lard Cream, Graton, Blood Ganache
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